engleski

Comparative study of iron, magnesium and zinc and daily intakes in certain meats and meat products

Different meats (beef, pork, horse, pork kidney) and meat products (bolognese meat sauce, ham in casing, liverwurst, beans with cooked bacon, beef tripe, smoked pork neck, pancetta, sausage, cooked bacon) were collected in Croatian markets during 2012. The concentrations of Fe, Mg and Zn were determined and were in the ranges (mg/kg): Fe 1.24–63.9, Mg 86.2–333 and Zn 7.08–64.6. The highest element contents measured in different meats and meat products were (mg/kg): Fe 53.2 in pork kidney, Mg 263 in beef and Zn 51.7 in beef. The lowest mean levels were (mg/kg): Fe 6.33 in pork, Mg 173 in pork kidney and Zn 13.2 in different meat products. Significant differences for all three elements were observed between the food groups tested. The estimated mean daily intake (EDI) of Fe, Mg and Zn in different types of food contributing to the recommended dietary allowance (RDA) for women and men were in the ranges (%): Fe 0.07–1.33 ; Mg 0.09–0.17 and Zn 0.40–1.29. The results obtained in food groups tested for Fe levels is in agreement with literature values reported, though differences were found for Mg and Zn.

Fe; Mg; Zn; meat; meat products; fish and products; shellfish; ICP-OES; Croatia

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